TOMATO, BASIL & MOZZARELLA CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, olive oil, salt, pepper, garlic powder, oregano, fresh mozzarella cheese, tomato, fresh basil leaf, dark balsamic vinegar, honey
Provided by Crystal Hatch
Categories Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F (200°C).
- On a parchment-lined baking sheet, season both sides of the chicken with olive oil, salt, pepper, garlic powder, and oregano.
- Bake for 30 minutes, or until cooked through and juices run clear.
- While the chicken is in the oven, combine the balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally.
- NOTE: It should take about 20 minutes for the mixture to reduce.
- Once the glaze has reached your desired thickness, remove it from the heat and set aside.
- Remove the chicken from the oven and top with slices of mozzarella and tomato.
- Broil for 8-10 minutes, or until the cheese is melty and the tomatoes are slightly charred.
- While the chicken is broiling, you can chiffonade (cut into thin strips) the basil.
- Drizzle the balsamic glaze over the chicken and top with basil.
- Enjoy!
Nutrition Facts : Calories 883 calories, Carbohydrate 81 grams, Fat 32 grams, Fiber 0 grams, Protein 61 grams, Sugar 77 grams
SIMMERED TOMATO AND BASIL CHICKEN
Make and share this Simmered Tomato and Basil Chicken recipe from Food.com.
Provided by Pinaygourmet 345142
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a frying pan over high heat. Add the onion and garlic and cook for 2 minutes or until soft. Add the chicken and cook for 2 minutes each side or until well browned. Add the tomato puree, wine and sugar and simmer over medium heat for 8 minutes or until the chicken is cooked through. Stir through the basil and olives. To serve, place the chicken on plates and top with the pan sauce. Serve with steamed greens and the shaved Parmesan.
Nutrition Facts : Calories 151.8, Fat 5.5, SaturatedFat 0.8, Sodium 180.3, Carbohydrate 16.7, Fiber 3.4, Sugar 7.9, Protein 2.5
CHICKEN WITH BASIL AND TOMATOES
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Wipe the chicken pieces dry with paper towels, sprinkle with salt and pepper and brown the pieces a few at a time in the safflower oil in a large skillet. Set the pieces aside and pour off the fat from the skillet.
- Heat the olive oil in the skillet and gently soften the onion with the garlic and carrots over medium heat. Stir in the tomato paste, tomatoes, vinegar, wine and thyme leaves. Add the chicken pieces, cover and simmer over medium heat for 30 to 40 minutes, or until they are cooked. Stir occasionally, turning the pieces over in the sauce.
- Remove the chicken to a serving dish and keep it warm in a low oven. Bring the sauce to a boil, and cook for about 10 minutes to reduce by about one-third. Stir in the creme fraiche and bring to a boil. Cook for five minutes. Correct seasoning and pour the sauce over the chicken pieces. Sprinkle with basil and serve at once.
Nutrition Facts : @context http, Calories 858, UnsaturatedFat 39 grams, Carbohydrate 16 grams, Fat 60 grams, Fiber 4 grams, Protein 53 grams, SaturatedFat 16 grams, Sodium 1664 milligrams, Sugar 8 grams, TransFat 0 grams
CHICKEN SIMMERED WITH TOMATO AND FENNEL
A spoonful of Dijon infuses the sauce of this dish with mild mustard flavour. Serve it with whole-wheat orzo or brown basmati rice.
Provided by Allrecipes Member
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Season the chicken breasts with salt and pepper. Heat the Becel® Oil in a large, deep skillet set over medium-high heat. Add the chicken breasts and brown well on all sides, about 6 to 8 minutes.
- Remove the chicken from the skillet and set aside in a bowl. Reduce heat to medium and add the Becel® Buttery Taste margarine, onions and garlic to the skillet. Sauté 5 to 7 minutes or until the onions are soft.
- Add the wine and cook, stirring occasionally, until reduced by half. Add the fennel, tomatoes, fennel seeds, basil and oregano. Bring to a boil; reduce heat to medium and cook covered for 5 minutes.
- Reduce heat to low, add the chicken pieces along with its juices, cover and simmer gently for 15 to 20 minutes, stirring occasionally. Remove from heat, stir in chopped parsley. Serve over brown rice or whole grain noodles.
Nutrition Facts : Calories 236.8 calories, Carbohydrate 14.5 g, Cholesterol 65.8 mg, Fat 5 g, Fiber 3.7 g, Protein 28.7 g, SaturatedFat 0.8 g, Sodium 462.5 mg, Sugar 6.1 g
SIMMERED TOMATO AND BASIL CHICKEN
Make and share this Simmered Tomato and Basil Chicken recipe from Food.com.
Provided by Jens Kitchen
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a frying pan over high heat. Add the onion and garlic and cook for 2 minutes or until soft.
- Add the chicken and cook for 2 minutes on each side or until well browned.
- Add the tomato puree, wine and sugar and simmer over medium heat for 8 minutes or until the chicken is cooked through.
- Stir through the basil and olives.
- To serve, place the chicken on plates and top with the pan sauce. Serve with steamed greens and the Parmesan cheese.
Nutrition Facts : Calories 150.3, Fat 5.5, SaturatedFat 0.8, Sodium 157.6, Carbohydrate 16.3, Fiber 3.2, Sugar 7.9, Protein 2.7
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- Pound or slice the chicken horizontally into 1 inch thick pieces. This will ensure they cook uniformly. Sprinkle with salt, pepper, and oregano on both sides.
- Heat the olive oil in a skillet over medium high heat. Add the chicken and cook for 3-5 minutes per side or until browned and cooked through. Remove and set aside.
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